Peach Jam 2013

Even if you missed the first two markets, there is still time to check out this year’s remaining Peach Jam 2013 events!

Saturday June 29

Join us for the East Lake Farmers (ELF) Market’s signature event, Peachapalooza! A celebration of all things peaches! An old family recipe or a modern twist on a classic of your own device? It’s up to you! Anything goes… anything peach-y, that is! Tasting begins at 10am and we’ll announce our winners at 11:45am. Cook Off categories include Amateur and Professional with awesome prizes for both! Register here: . Click on Peach Cook Off (second from the top).

Everyone is welcome to taste all of our entrants’ recipes for $10; all proceeds to benefit Wholesome Wave Georgia. Don’t hesitate to email us at with questions! Steinbeck’s Ale House in Decatur will host the Peachapalooza After Party; see you there!

Sunday, June 30th

Join us for a Cobbler Competition, parade, and festival games (including a dunk tank) at the Grant Park Farmers Market!Cobbler contestants enter by signing up online: other guests can purchase samples of cobblers and other peach inspired dishes at the market, including Farm Burger peach silders.

CSA Week No. 9

Hello everyone,
I hope all is well this week. Today is looking a little stormy, but just in time, we were able to get our beautiful potatoes out of the ground. Hope you all enjoy!

This week:
2 lbs. summer squash
1.5 lbs. cucumbers
2 heads garlic
1.5 lbs. fresh dug taters

Joe, Judith, Rachel, Max, Lois, Tania, Will, and Conrad

Summer Squash and Carrot Salad

This tasty grated salad will satisfy on a hot summer’s day. It makes a perfect light lunch or accompaniment to an easy dinner off the grill. Any good mustard will suffice and feel free to play with other oils and vinegars for a variation.

Carrot and Summer Squash Salad
serves 2

1 cup grated carrots
1 cup grated squash
1/4 cup toasted pistachios, chopped
1 tsp mustard
2 tsp cider vinegar
2 Tbs grapeseed oil
1 tsp honey
Salt and pepper to taste

Whisk together mustard, vinegar, honey and oil to make your vinaigrette- a food processor works really well here to emulsify the oil. Toss carrots, squash and pistachios with dressing and season with salt and pepper to taste. Top with more toasted pistachios.


CSA Week 7

Hello everyone,
I hope all is well today. We are finally catching up with the beast that Summer can be on the farm by planting some of our late Summer crops. Also, we have been incredibly blessed with great farm workers, CSA workshare members, volunteers, and trusty farm anchors to make the work smooth.

The Last Brigade was also a huge success, dodging the weekend rain, and raising over $5000 for Wholesome Wave Georgia to double the value of EBT/SNAP/food stamps at producer only markets. Thank you for your support and community!

This week:
1 dozen eggs from Evie’s Country Garden
1 pint strawberries OR 1 bag green beans
1 bunch rainbow chard
1 lb. sweet onions
1 bunch baby carrots
1.5 lbs. summer squash

For meat share holders: 1 whole pastured chicken from White Oak Pastures

Joe, Judith, Rachel, Max, Will, and Conrad

Joe Reynolds & Judith Winfrey
Gaia Gardens/Love is Love Farm

900 Dancing Fox Road
Decatur, GA 30032

Visit us!

-East Atlanta Village Farmers Market: Every Thursday, 4pm to 8pm

CSA Week 6

Hello everyone,
I hope all is well this week. This week has been one for double-checking the check-list, i.e. tying tomatoes, getting the GH tidy, mowing, pulling garlic (probably the best looking crop we have ever had), and just general cleaning and weeding around the farm.

Due to hovering chance of rain, we may be in the greenhouse or tractor barn today. Keep your eye out.

We are also working on the forest’s invasive plant population around the farm on Saturday, June 8. Come out from 8:30-1:30 to help pull and chop privot, ivy, and wisteria.

Last Brigade Supper for Wholesome Wave Georgia is sold out and we are keeping our fingers crossed for beautiful weather. We will have another farm dinner on September 29 to benefit Community Farmers Markets (our farmers market organization for EAV, Grant Park, and Decatur). The dinner will be called Southeast First and will be a play on southern US and southeast Asian cooking. We will post details soon. Also, Bazaar Bizarro, a wonderful farm festival at Gaia Gardens and East Lake Commons, will happen on October 13. Come check out one of these fun events for a beautiful day on an amazing farm.

Also, if you forgot your meat share last week, today is the last day to claim it. Frolona Farm provided us with delicious pork chops last week.

This week:
1 pint goat cheese chevre from Decimal Place Farm (All Members A-M)
1 lb. cucumbers from Woodland Gardens and 1 lb. sweet onions from Gaia Gardens
2 heads lettuce from Woodland Gardens
1 bunch rainbow chard
1 pint strawberries
1.25 lbs. summer squash all from Gaia Gardens

Joe, Judith, Rachel, Max, Will, and Conrad

Joe Reynolds & Judith Winfrey
Gaia Gardens/Love is Love Farm

900 Dancing Fox Road
Decatur, GA 30032

Visit us!

-East Atlanta Village Farmers Market: Every Thursday, 4pm to 8pm


Looking to satisfy your sweet tooth and cool off after a hot day… Try this yummy ice cream recipe or beat the heat with a shrub syrup spritzer!

Strawberry Ice Cream – this recipe turned out great! My ice cream maker is an attachment for my KitchenAid mixer and I love it. I would love to go old school and hand crank some ice cream, too.

Strawberry Shrub– have you ever made a shrub syrup before? This was my first time and it was amazing! I loved this link for its thorough history and it offers instructions on using a boiled sugar method and cold process. I concocted mine using the boiled sugar and added thyme and balsamic vinegar. It is delicious and perfectly tart and sweet. I’ve been mixing it with a little soda water for an afternoon non-alcoholic treat and also we’ve been whipping up some mean white wine spritzers- yes! we are bringing them back.

Have a great weekend!



I was psyched to see last week’s delivery included a pound of grits from our friends at Riverview Farms. Confession- I’ve actually never cooked grits before and was honestly a little intimidated. Southerners seem to have have some strong opinions about this corn dish and I didn’t want to disappoint. Always up for a challenge, (especially when there is a delicious ending involved) I consulted a few recipes and got to cooking! The result? Creamy, savory awesomeness in a bowl. For breakfast. For lunch. Even a little for dinner.

Grits with Brown Buttered Spring Onions and Thyme serves4

1 cup grits
2 cups while milk
2 cups water
1 tsp salt
2 spring onions
2 Tbs butter
Thyme TT

Over medium heat, melt butter until it begins to brown- about 5 minutes. Add onions and sauté on low heat until soft. Set aside.

Bring milk, water and salt to a boil. Add grits. Lower heat and simmer, whisking consistently for about 20 minutes. Add extra milk/water as necessary and continue to whisk until your grits are cooked (I like them with a little bite left) and creamy. Stir in brown buttered onions and thyme. Salt and pepper to taste. Top with scallions and serve.